The summer kaiseki
The summer menu.
Grilled hassun: salt-grilled ayu, Joshu jidori grilled with koji, hime tomato simmered in syrup, small-eggplant dengaku, and shiso-wrapped lotus root.
Tomezakana: a marinade of Gunma-brand Ginko.
These are dishes made with care for local ingredients.
Executive Chef Kozaburo Ando
Courses are on the Cuisine page, including local ingredients and a note from the chef. The season began on 1 June — see Summer menus begin on 1 June. An autumn note is Autumn menus begin in September. This notice was first posted on the inn’s Instagram.